Wednesday, 12 November 2014

Celebrity Favourite: Gordon Ramsay's Beef & Ale Stew with Mustard Dumplings

I don't know about elsewhere in the country but the West Midlands has definitely taken a drop in temperature. The gloves and scarves are out; the Yankee Candle is burning away and I'm so excited for warm, comforting winter meals. Which brings me nicely on to my next instalment of 'Celebrity Favourite'. In case you missed it; the first one talked all about this delicious Jamie Oliver sausage pasta.

Gordon Ramsay. Is he a bit like marmite? I mean it wasn't 'like' at first site, but he's definitely grown on me. It's harsh to say I don't like him (I don't know him, personally) but I just wasn't interested in him, he didn't excite me, and all the swearing meant that I didn't really want to get to know him. However, when he launched his Home Cooking series in Channel 4 last year (I think...) I kind of got a soft spot for him, plus the recipes on that show finally excited me. So much so, when he showed his beef and ale stew, I made it THAT night; and it's since become one of my favourite meals to cook in the colder weather. Plus the wholegrain mustard dumplings are soooooo good.

Just this evening I have ordered the book from Amazon, it's only a fiver now! So, I guess you may see some more Ramsay recipes soon.

I didn't have any shallots, so used 2 white onions instead and it worked perfectly well.

Serves 4


700g stewing beef (in chunks)
2 tbsp plain flour
Olive oil
2 carrots, peeled and sliced
150g pearl onions/baby shallots OR 2 medium onions - peeled and chopped
4 garlic cloves, peeled and finely chopped
4 thyme sprigs
3 bay leaves
500ml beer or ale (I use Newcastle Brown)
2-3 tsp tomato purée
300ml beef or chicken stock
salt & pepper to season

For the dumplings:
125g self raising flour, plus a little extra for dusting
75g suet
1 tbsp wholegrain mustard


1. Preheat the oven to 150c. Season the beef with salt and pepper and then dust in the flour.

2. Place a large (hob and oven safe) casserole dish with a dash of oil in, over a medium heat. When the oil is hot, add the beef until coloured/brown on all sides.

3. Add the carrots, onions, garlic and herbs and stir for 2 minutes.

4. Pour in the ale and scrape all the bits from the bottom (they're full of flavour!). Boil for 2 minutes then stir in the purée and then the stock and bring to a simmer. Mix well and then cover with a lid and place in the oven for 2 and half hours (the beef should become really tender).

5. Whilst cooking, make the dumplings by placing the flour and suet in a bowl with a pinch of salt and pepper and the mustard. Mix to combine then add a dash of warm water to form a thick dough.

6. With floured hands roll the dough into 8-12 balls (depending on the size, I made really big ones!)

7. Remove the stew from the oven then increase the temperature to 180c. Place the dumplings in the stew so they float on top. Replace the lid and put back in the oven for 20-25 minutes, if you want crispy dumplings remove the lid for the last 10 minutes.

8. Serve with greens.

What do you think of Gordon Ramsay?

Sophie x

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  1. Cook books are so reasonable on amazon! I have bought quite a few recently. I actually really like Gordon Ramsay - I like his kitchen nightmares and we went to one of his restaurants - maze, last year for my birthday and it was amazing! xx

    1. I know I find loads of bargain cookbooks on Amazon! He's definitely growing on me, would love to go to a restaurant - will have to look up maze. x

  2. This looks amazing – it always makes my day finding new foodie blogs. Thanks for sharing your link during #blogtacular.

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  3. Hehe, I had the same thoughts, and started reconsidering my stand after a few episodes of the show but especially after I saw him make this recipe, which I plan to do tomorrow! :)

  4. just put this in slow cooker after initial cooking off part... excited to try these dumplings

  5. you made a minor mistake.
    gordon does not chop the garlic. he leaves it as it is just peels it

    1. He does, at least in the video version:

  6. Yes he does, I've reviewed the garlic part of his video like 5 times, they're dropped in WHOLE

  7. They're dropped in whole but they're crushed (placed under a blade and bashed).

    1. Because that is how one quickly and easily peels entire garlic cloves. They are indeed left whole.

  8. Great recipe but try a change, follow the same procedure but change the ale for red wine. Add 2 leeks and a yellow pepper, and 2 tablespoons of Dijon mustard to the stew. Wow! Best stew I have ever tasted.

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  12. Penne for your thoughts ha ha cute!


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